- Pour the milk into a large pot and warm over medium heat until it reaches 194°F (90°C), stirring often. Pour in the lime juice and stir gently until the mixture starts to separate and curdle. Remove from the heat. Cover and let sit for 30 minutes.
- Line a strainer or large sieve with a thin, clean dishcloth or 3 layers of cheesecloth. Place over a large bowl.
- Using a ladle, carefully transfer the curdled milk into the strainer, leaving the liquid in the pot. Sprinkle the curd with the salt. Mix. Let drain for 30 minutes.
- Seal the dishcloth around the curd and gently squeeze over the pot to remove any excess liquid. Leaving the curd in the dishcloth, place on a plate and refrigerate for 2 hours before unwrapping. Refrigerate the liquid in an airtight container for another use, if desired (see note).
After removing the curd from the pot, there will be quite a bit of liquid left over. This liquid can be reused to cook rice or in any recipe that calls for buttermilk.